Restaurants›The Arms›Macchiato Recipe

Macchiato Recipe

Inspired by The Arms

Time8m

Serves1

Make Macchiato Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Espresso

5/8 oz (18 g) freshly ground espresso beans2.43 tbsp (36 ml) filtered water (for espresso)

Milk Foam

1/4 cup (60 ml) whole milk2.03 tsp (10 ml) optional: extra foam for garnish

Equipment & Extras

1 to taste espresso machine (or stovetop/ AeroPress + small milk steamer)1 to taste espresso cup (about 60–90 ml) or demitasse1 to taste tamper1 to taste milk steaming pitcher or small saucepan and whisk1 to taste thermometer (optional)

Method

Espresso

Preheat and dose

Preheat your espresso machine and cup by running a short burst of hot water into the cup. Weigh 18 g of freshly ground espresso (fine grind) and distribute evenly in the portafilter.

Tamp and brew

Tamp the coffee evenly and firmly. Brew a 36 ml double espresso (ristretto/short double) directly into the warmed demitasse. Aim for a 25–30 second extraction depending on your machine and grind; adjust to taste.

Milk Foam

Prepare milk

Pour 60 ml cold whole milk into a chilled steaming pitcher. If you want a slightly richer foam, use a touch more milk (up to 80 ml).

Steam or heat and froth

If using a steam wand: position tip just below the surface, introduce a small amount of air for 2–3 seconds to create microfoam, then submerge to heat milk to 55–65°C (130–150°F). You want very small, velvety bubbles and about 10–15 ml of creamy foam on top. If you don't have a steam wand: heat milk gently on the stove to 60°C (140°F) but do not boil, then froth vigorously with a handheld frother or whisk until you have a dense small- bubble foam (about 10–20 ml).

Settle milk

Tap the pitcher on the counter and swirl to remove larger bubbles and to integrate foam with the liquid milk. Hold back the foam with a spoon if you need to pour mostly liquid first.

Assemble

Mark the espresso

Pour espresso into the warmed demitasse. Using a spoon, place a small dollop (about 10–15 ml) of milk foam directly onto the center of the espresso to 'mark' it — this is the traditional macchiato (espresso macchiato).

Optional variations

For a latte macchiato-style presentation (milk first, espresso poured on top), pour heated milk into a taller glass, then slowly pour espresso over the back of a spoon to create a layered effect. For sweetness, add up to 5 g (1 tsp) of sugar to espresso before adding foam.

Serve

Serve immediately while hot. Provide a small spoon for stirring if the guest prefers to mix. Enjoy as a short, intense coffee with a small sweet/creamy accent from the milk foam.